Effects of dynamic extraction conditions on the chemical composition and sensory quality traits of green tea
Dequan Chen, Wei-Bin Ji, Daniel Granato, Chun Zou, Jun‐Feng Yin, Jian-Xin Chen, Fang Wang, Yongquan Xu
Abstract
Green tea and its food-grade extracts are widely used in food technology because of their rich chemical composition. Our previous study found that dynamic extraction tea extract exhibited higher quality than conventional extraction methods. Thus, the objective of this study was to develop a high-efficiency, dynamic extraction method to improve extraction efficiency and the sensory quality of green tea. The effects of dynamic extraction conditions on the chemical composition and sensory quality of green tea extract were investigated with sensory and physicochemical analysis. Extraction temperature and flow rate strongly affected the taste of green tea extract. The tea extracts were obtained with high-umami or high yield by optimized extraction conditions. The triphasic dynamic (column) extraction yield was improved by 11.22% compared with the static extraction. The results can help to understand the influences of dynamic extraction conditions on the quality of tea extract and to optimize the extraction method of tea extract.